Wan Bo, Tian Tian, Xiong Ying, Wang Siqi, Luo Xinyu, Liao Weifang, Liu Pulin, Miao Lihong, Gao Ruijie
School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.
Foods. 2025 Jan 17;14(2):312. doi: 10.3390/foods14020312.
Seventy-eight autochthonous strains of were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant variation in enzyme activities was observed, with acidic protease activity ranging from 280 to 1023 U/g, amylase from 557 to 1681 U/g, and esterase from 370 to 2949 U/g. Strains W17 and W42 exhibited the highest enzyme activities and antioxidant capacities, with a total phenolic content of 828 mg/L, total flavonoids of 215 μg/L, and an ABTS scavenging rate of 96.3%. They also produced high levels of glutamic acid (up to 3083 mg/L), enhancing the flavour profile. Histamine levels were low, ranging from 8 to 205 μg/L, ensuring product safety. Analysis of volatile compounds identified 80 substances, including 16 key aroma-active compounds, contributing to a complex flavour profile. These results provide a basis for selecting strains to optimise rice wine fermentation, addressing market demand for diverse and functional products.
从中国29个地区的米酒酒曲样品中分离出78株本土菌株，以评估它们在传统米酒发酵中的潜力。对菌株进行了酶活性、抗氧化性能、氨基酸产生和挥发性风味化合物的评估。观察到酶活性存在显著差异，酸性蛋白酶活性范围为280至1023 U/g，淀粉酶为557至1681 U/g，酯酶为370至2949 U/g。菌株W17和W42表现出最高的酶活性和抗氧化能力，总酚含量为828 mg/L，总黄酮为215 μg/L，ABTS清除率为96.3%。它们还产生了高水平的谷氨酸（高达3083 mg/L），增强了风味特征。组胺水平较低，范围为8至205 μg/L，确保了产品安全。挥发性化合物分析鉴定出80种物质，包括16种关键的香气活性化合物，形成了复杂的风味特征。这些结果为选择菌株以优化米酒发酵提供了依据，满足了市场对多样化和功能性产品的需求。
